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August 12, 2011
Beef & Veggies with Rice
Hearty Meat Dishes
Prep time:
1 hourcooking time:
10 minutes“Nothing sharpened our appetites more than the rich smell of stewing beef.”
Ingredients
Serves 6
- 1 pound stew beef
- 1/2 cup water
- 1 small head cauliflower, cut into florets
- 1/4 cup olive oil
- 1 large onion, chopped
- 1 medium green bell pepper, cut into strips
- 4 large carrots, chopped
- 2 cups long-grain rice
- 2 teaspoons salt
- 1 teaspoon allspice
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Directions
1
Sauté beef in a large nonstick skillet over high heat until brown. Add water. Simmer, covered, over medium heat until tender, 20 to 30 minutes. Drain, reserving liquid. Strain 1 cup of the liquid into a small bowl.
2
Sauté cauliflower in 2 tablespoons of the olive oil in a medium skillet. Remove to a bowl. Repeat procedure with the onion, bell pepper and carrots.
3
Soak the rice in enough boiling water to cover in a medium heatproof bowl for 15 minutes; drain well.
4
Layer the beef, cauliflower, onion, bell pepper, carrots and rice in a 4-quart saucepan. Sprinkle with salt, allspice, black pepper and nutmeg.
5
Pour reserved liquid over the layers. Simmer, covered, for 10 minutes. Let stand for 5 minutes. Invert onto a serving plate. Serve immediately.
Variations(0)
Reviews(0)
Grandma's Secret Tips!
Grandma's Secret Tips!
Grandma's beef and cauliflower had a light texture, something like a soup, with stewed beef, slightly crisp vegetables and fluffy rice. For a German touch, she added 1 teaspoon sugar and 1/2 to 1 teaspoon cider vinegar to the strained cooking liquid.
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